Step-by-Step Instructions

1. 1.Roast the Spices

   Heat 1 tablespoon of oil in a pan. Add dry red chilli, coriander seeds, cumin seeds, fennel seeds, black mustard seeds, poppy seeds, cinnamon stick, green cardamom, cloves, and grated dry coconut. Roast all the spices on medium-low heat until a fragrant aroma develops, which should take about 3-5 minutes. Ensure the spices do not burn.

2. 2.Prepare the Spice Paste

   Transfer the roasted spices to a mixer grinder. Add a little water (you can rinse the roasting pan with a bit of water and add that) and 5-6 cloves of garlic. Grind everything to a smooth, fine paste.

3. 3.Sauté Aromatics

   Heat 4 tablespoons of oil in a separate pan or wok. Add curry leaves and let them splutter. Then, add 1 medium-sized chopped onion and sauté until it turns translucent, which takes about 3-4 minutes.

4. 4.Cook Tomatoes and Dry Spices

   Add 2 medium-sized chopped tomatoes to the pan. Season with salt as per taste, 1/2 tablespoon of turmeric powder, and red chilli powder as per taste. Sauté the mixture, stirring occasionally, until the tomatoes break down and become pulpy, and the oil starts to separate from the mixture, approximately 5-7 minutes.

5. 5.Incorporate Spice Paste

   Add the prepared smooth spice paste to the tomato and onion mixture. Mix well and continue to sauté on medium heat until the oil separates from the paste, indicating that the paste is well cooked. This step should take about 5-7 minutes.

6. 6.Add Chickpeas and Simmer

   Add 4 cups of boiled chickpeas along with their water (or fresh water if the chickpea water is too thick) to the gravy. Mix everything thoroughly. Bring the mixture to a boil and then cook for 4-5 minutes on high flame, allowing the chickpeas to absorb the flavors of the gravy. Adjust consistency by adding more water if needed.

7. 7.Serve

   Once the gravy has thickened to your desired consistency and the chickpeas are well coated, the Chettinad Chole is ready to serve. Garnish with fresh coriander leaves if desired and serve hot with rice, roti, or naan.